Cover a turkey with cheesecloth soaked in melted butter or olive oil, and it will baste itself! Remove it during the last 30 minutes of baking to let the skin get brown.
By Robin
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I found this is the best way to roast chicken or turkey. As you said, no basting is necessary. Since you don't have to open the oven door, the turkey actually roasts faster. The oven loses a lot of heat when the oven door is opened during basting. I found this tip in my mother's 1928 cookbook along with a fast way to catch, kill, de-feather, clean and roast the bird. I'm sure glad I didn't have to use all that information.
One Thanksgiving, our teenage son, who worked on a farm, did in fact catch, kill, de-feather and clean a turkey with the help of the farmer. The only thing he didn't do was cook it. It was the best turkey we ever had.
I've roasted turkey with a covering of cheesecloth using a think coating of shortning, but each time, the turkey skin stuck to the cheesecloth. Does anyone know any way to prevent this?
ROBIN,
YOU ARE AN EXPERT ON COOKING, I AM TRYING TO FIND A RECIPE FOR "CRUSTLESS PUMPKIN PIE " I WANT TO MAKE IT FOR THANKSGIVING ,LESS CALORIES. MY E-MAIL ADDRESS IS : GEEEZERSRUS @ AOL.COM (remove spaces) THANK YOU OR ANYONE WHO CAN HELP ME
Will try the basting with cheesecloth. My hubby cooks a turkey this way: breast down so the juices from the dark meat moisten the bird. No basting is necessary (saves on calories and extra fat),...also if stuffing the turkey; make a bag of cheesecloth; put stuffing in bag and place in turkey cavity. Will cook along with turkey and is easy to "pull out"...no danger of food poisoning.
Miranda
Aunt Em: the Bisquick website has a very good recipe for a crustless pumpkin pie. I`ve made it and it`s really good! Miranda
Here's a recipe we have here at ThriftyFun
www.thriftyfun.com/
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